KR20100008528A - Process for preparing fermented rice-soybean paste - Google Patents

Abstract

PURPOSE: A manufacturing method of rice-soybean paste is provided to enhance preferences of people by reducing the content of biogenic amine after fermenting and aging rice and soy bean, and to remove strong smell in soybean paste. CONSTITUTION: A manufacturing method of rice-soybean paste includes the following steps: mixing cooked rice and soybeans to the weight ratio of 1:1-2; fermenting the mixed compounds after inoculating the compounds with 0.1-0.3 weight% of Aspergilus oryzea; gaining fermented soybeans for 2 ~ 3 days; aging the compounds in which 11-15 weight% of salt, 50-55 weight% of the fermented soybeans, and 30-40 weight% of water for 60 ~ 90 days.

Description

Process for preparing fermented rice-soybean paste

The present invention reduces fermentation odor, and relates to a method of preparing rice miso which is safe for human body as well as high in alcohol content and reducing sugar content.

Rice plays an important role as a protein source as well as carbohydrates. Rice protein is lower than other grains, but corn is a lysine that is an essential amino acid. Twice as much as wheat flour and rice protein has high levels of utilization in the body, lowering cholesterol and triglyceride levels. In addition, rice is rich in vitamin B, including folic acid, as well as vitamin E and magnesium. Vitamin E and other powerful antioxidants are effective in preventing aging. Recently, however, rice consumption has declined due to people's taste buds, preference for healthy foods, reduced rice consumption per capita, and wider import openings.

Soybean paste is divided into traditional soybean paste soaked in meju and improved soybean paste soaked in koji according to the manufacturing method. Traditional Doenjang is an enzyme produced by various bacteria and fungi that grows in Meju, while Koji is an enzyme produced by amylase and protease produced by Aspergillus oryzae . Soybean) is broken down and fermented. At this time, the taste of miso is added to the delicious taste provided by amino acids produced from soy protein by enzymatic action during the ripening process, in harmony with sweetness and salty taste of trace sugars and salts, and with salt-tolerant yeast or lactic acid bacteria. The flavor produced by the fermentation and the color of the raw material itself or the microbial fermentation are appropriately determined.

On the other hand, the traditional doenjang has a high salt content, the color is black and is showing a phenomenon of avoiding from the new generation due to the unpleasant odor from beans. Recently, various studies have been conducted to develop functional soybeans, for example, mixing functional ingredients and soybean paste as functional ingredients such as anticancer have been known. By not improving effectively, there is a limit to its use.

Therefore, there is a need in the art to develop miso that utilizes the taste of miso and does not impair the flavor of traditional miso, which may be favored by any generation of modern people.

The present inventors conducted a variety of studies to remove the unpleasant odor generated during the fermentation of soybeans, and to develop a method of producing high soybean paste. As a result, when co-fermentation and aging process is performed by combining rice with soybean to make use of starch fermentation in raw materials, it is surprisingly possible to reduce the content of biogenic amine generated during fermentation compared to soybeans made with soybean only. It was found that not only is safer for human body than general doenjang, but also eliminates the discomfort generated during fermentation, and can produce high doenjang (ie, rice miso).

Accordingly, an object of the present invention is to provide a method for producing rice miso, which has improved flavor and high safety, characterized in that fermentation and ripening are carried out by mixing rice and beans in a specific ratio.

According to an aspect of the present invention, (a) steaming rice and steamed beans to 1: mixed in a weight ratio of 1 to 2 and from 0.1 to 0.3% by weight relative to the total weight of the mixture obtained Aspergillus duck claim (Aspergillus oryzae ) Inoculated and fermented, followed by drying to obtain grain meju; (b) 50 to 55% by weight of the grain meju obtained in step (a); Salt 11-15 wt%; And it provides a method of producing rice miso comprising the step of aging the mixture of water 30 to 40% by weight.

In the production method of the present invention, the mixing ratio of the cooked rice and the cooked beans is preferably a weight ratio of 1: 2, the fermentation is preferably carried out for 2-3 days at a temperature of 30 ~ 35 ℃, The aging is preferably carried out for 60 to 90 days at a temperature of 20 to 35 ℃.

In the method of producing rice miso of the present invention, fermented steamed rice and steamed beans at the same time, and by using the same or excessive amount of beans compared to the steamed rice, it is possible to reduce the fermentation odor peculiar to miso. In addition, the obtained rice miso can increase the content of alcohol and reducing sugar, can enhance the sweetness compared to the conventional miso can increase the preference of the consumer. In particular, it is possible to reduce the content of biogenic amine produced during fermentation compared to soybean paste prepared only soybeans, it is possible to manufacture a safe, functional, high taste doenjang than the general miso.

The invention (a) steaming rice and steamed beans to 1: a mixture in a weight ratio of 1 to 2 and the mixture obtained 0.1% to 0.3% by weight relative to the total weight of the Aspergillus duck (Aspergillus oryzae ) inoculated and fermented, followed by drying to obtain a grain meju; (b) 50 to 55% by weight of the grain meju obtained in step (a); Salt 11-15 wt%; And it provides a method of producing rice miso comprising the step of aging the mixture of water 30 to 40% by weight.

The cooked rice and cooked beans can be prepared by immersion and cooking process according to conventional methods. For example, steamed beans can be obtained by immersing and increasing the washed beans for 11 to 13 hours, and steamed rice can be obtained by immersing and increasing the washed rice for 1 to 2 hours. The soaking time of rice is relatively less than that of soybeans, so that the gelatinization state of the rice increases when the rice is increased, thereby reducing the efficiency of the work and increasing the moisture of the final doenjang. For example, the increase may be performed by increasing the rice and beans obtained by soaking at 110 to 120 ° C. for 10 to 20 minutes.

It is more preferable that the mixing ratio of the cooked rice and cooked beans is a weight ratio of 1: 2, since it can prevent the rice miso obtained by increasing the content of starch, which becomes poor. In addition, the inoculation of the Aspergillus duckase ( Aspergillus oryzae ) is preferably carried out for 2-3 days at a temperature of 30 ~ 35 ℃. After inoculation and fermentation of the strain as described above, the obtained fermented product is dried by a conventional method, for example, vacuum drying, hot air drying, natural drying, etc. to obtain a meju having a grain shape.

The present invention is 50 to 55% by weight of grain meju obtained in step (a); Salt 11-15 wt%; And aging a mixture of 30-40% by weight of water.

The aging may be performed for 60 to 90 days at a temperature of 20 to 35 ℃, more preferably may be carried out for about 90 days at a temperature of 25 ℃. If the salt content in the aging process is less than the above range, the salinity is low and can be rotted by external microbial infection, and if the salt content exceeds the above range, the saltiness is high, the taste of the obtained rice miso is salty and the palatability is reduced. Can be. In addition, when the aging exceeds 90 days, the resulting rice miso may exhibit a bitter taste and may decrease the preference. Of course, the aging period may be changed according to external conditions such as aging temperature.

The rice miso obtained as described above may be stored in a container such as a pouch, can, or bottle according to a conventional method.

Hereinafter, the present invention will be described in more detail with reference to Examples. However, these examples are for illustrating the present invention and the present invention is not limited to the above examples.

Example 1 Preparation of Rice Doenjang

The washed beans were immersed for 12 hours, and then steamed at 110 to 120 ° C. for 10 to 20 minutes to obtain 4 kg of beans. The washed rice was immersed for 2 hours, and steamed at 110-120 ° C. for 10-20 minutes to obtain 2 kg of cooked rice. Steamed soybeans and cooked rice were mixed, inoculated with Aspergillus oryzae at a weight ratio of 0.1-0.3% of rice and soybeans, and fermented at 30 ° C. for 2.5 days. The obtained fermented product was naturally dried to obtain meju in the form of a grain.

The brine prepared by dissolving 1.4 kg of salt and 4.6 kg of water was added to the meju in the form of a grain obtained above, and the resulting mixture was crushed and aged at 25 ° C. for 90 days to prepare rice miso.

Comparative Example 1.

Doenjang was prepared in the same manner, except that only 6 kg of cooked beans were used instead of the mixture of cooked beans and cooked rice.

Test example. Physicochemical Characterization

The physicochemical properties of the rice miso and miso prepared in Example 1 and Comparative Example 1 were evaluated as follows.

Test Example 1. Water Content

The moisture content measured using the moisture meter (FD-720, Kett Co., Japan) is shown in Table 1 below.

Moisture content (unit:%) 0 days 90 days Comparative Example 1 47.6 51.1 Example 1 46.9 51.9

From the results of Table 1, the water content of the rice doenjang and Comparative Example 1 according to the present invention increased by the ripening process to represent 51-52% in 90 days. This is believed to be due to the increase in water-soluble substances by enzymes such as liquefied amylase during the aging process.

Test Example 2 pH and Acidity

The pH was measured by diluting 5 g of the sample in 45 mL of distilled water and shaking with a pH meter (Mettler Toledo GmbH, Switzerland). The pH was measured by diluting 5 g of the sample in distilled water 10 times and shaking with 0.1 N NaOH. Titration until 8.3 is shown as the number of 0.1N NaOH mL consumed. The results are shown in Tables 2 and 3 below. Table 2 shows the pH of Comparative Example 1 and Example 1 according to the fermentation period, Table 3 shows the acidity of Comparative Example 1 and Example 1 according to the fermentation period.

pH 0 days 90 days Comparative Example 1 5.51 5.42 Example 1 5.72 5.40

PH (unit: ml) 0 days 90 days Comparative Example 1 6.51 9.21 Example 1 6.14 9.24

From the results of Table 2 and Table 3, the miso of Comparative Example 1 and the rice miso of Example 1 were found to have no significant difference in pH or acidity.

Test Example 3 Amino Acid Nitrogen Content

Amino acid nitrogen content was determined according to the formol titration method. That is, 100 mL of distilled water was added to 2 g of the sample, stirred for 1 hour, and then dissolved sufficiently. The solution was titrated with 0.1N NaOH solution to pH 8.4. 20 mL neutral formalin solution was added thereto, followed by neutralization titration with 0.1 N NaOH solution to pH 8.4. The results are shown in Table 4 below.

Amino Acid Nitrogen Content in mg% 0 days 90 days Comparative Example 1 411.82 703.12 Example 1 458.95 755.75

From the results in Table 4, the miso of Comparative Example 1 and the rice miso of Example 1 were found to have no significant difference in the increase rate of amino acid nitrogen content.

Test Example 4 Ethyl Alcohol Content

10 g of the sample was precisely weighed, and 1 g of CaCO ₃ and 150 ml of distilled water were added thereto, followed by distillation. Then, 70 ml of the sample was added to water to make exactly 100 ml. 10 ml of the solution was added, and 10 ml of 0.2NK ₂ Cr ₂ O _{7 and} 10 ml of concentrated sulfuric acid were added and left for about 1 hour, and then absorbance was measured at 620 nm using a spectrophotometer. The results are shown in Table 5 below.

Ethyl Alcohol Content (%) 0 days 90 days Comparative Example 1 0.1 0.3 Example 1 0.1 3.0

From the results of Table 5, the content of ethyl alcohol was increased in both the miso of Comparative Example 1 and the rice doenjang of Example 1, the content of ethyl alcohol significantly increased in the case of rice doenjang prepared according to the production method of the present invention. These results are believed to be due to fermentable sugars derived from rice. Generally, alcohol produced by yeast fermentation such as Saccharomyces rouxii during fermentation of doenjang is known to affect doenjang flavor. Therefore, the rice miso prepared according to the production method of the present invention can have a delicious flavor by having an appropriate alcohol content.

Test Example 5 Reducing Sugar

5 g of each of Doenjang and Rice Doenjang obtained in Comparative Example 1 and Example 1 was applied to 100 ml, and 10 ml of the filtrate was quantified by smogyi method. The results are shown in Table 6 below.

Reducing Sugar (Unit:%) 0 days 90 days Comparative Example 1 6.9 1.8 Example 1 1.4 0.8

From Table 6, it was found that the content of reducing sugars in both doenjang and rice doenjang obtained in Comparative Example 1 and Example 1 was reduced. In particular, the rice miso obtained according to the production method of the present invention can be seen that the sweetness is further increased by reducing the content of reducing sugar significantly.

Test Example 6 Biogenic Amine

The analysis of the biogenic amine was used by modifying the nonvolatile decay amine method of the Japanese Sanitation Law (2005). Take about 5g of sample, add 20ml of 0.1N HCl, homogenize, centrifuge (3,000rpm, 4 ℃, 15min), take supernatant, add 20ml of acidic solution to the residue, and repeat the above operation. The mixture was combined with 50 ml of acid solution to prepare an extraction solution.

Take 1 ml of each mixed standard solution and extract solution into a test tube with a stopper, add 100 µl of internal standard solution (100 mg / L), add 0.5 ml of saturated sodium carbonate solution, and 1 ml of 1% Dansyl chloride acetone solution. The stopper was derivatized at 45 ° C for 1 hour. After derivatization, 0.5 ml of 10% proline solution was added to remove excess monochloro chloride, and 5 ml of ether was added to the test tube, shaken for 3 minutes, the supernatant was collected, concentrated with nitrogen, and then, 1 ml of acetonitrile was added and filtered to 0.45 μm. It was set as the test solution.

The HPLC system used to measure the biogenic amine content used SHISEIDO Semi-Micro HPLC PDA 220nm, Shiseido Capcellpak C18 UG 120 (4.6 × 250mm 5㎛ co), and the analysis conditions were 15 minutes after holding 55% acetonitrile for the first 10 minutes. It was maintained for 5 minutes at 65% for 20 minutes and 80% for 20 minutes, and then held for 5 minutes at 90% for 30 minutes. The detection wavelength was set to UV254 nm. The results are shown in Table 7 below.

Biogenic amine content in mg / kg Biogenic amines 0 days 90 days Comparative Example 1 Histidin 1.5 295.5 Tyramine 260.1 1430.7 Example 1 Histidin 5 120.4 Tyramine 48 220.3

Biogenic amine production in food is mainly due to the decarboxylation of free amino acids by microbial secretion enzymes, and is produced during the storage, ripening, and fermentation of protein-containing foods. From the results of Table 7, it can be seen that the rice doenjang prepared by the production method of the present invention is significantly reduced in the content of biogenic amine compared to Comparative Example 1, therefore, the rice doenjang by the production method of the present invention In the case of manufacturing, it is possible to produce a safe miso low risk compared to the conventional miso.

Test Example 7 Sensory Evaluation

Twenty panels were subjected to sensory evaluation on the doenjang and rice doenjang obtained in Comparative Example 1 and Example 1. There were five evaluation items such as color, flavor, sweetness, salty taste, and overall quality of taste. The results are shown in Table 8 below.

Sensory evaluation color incense flavor Overall preference Comparative Example 1 4.3 4.0 3.8 4.1 Example 1 4.5 4.3 4.8 4.6

From the results of Table 8, the rice miso prepared by the manufacturing method of the present invention was found to have a high degree of preference in the taste evaluation item compared to the miso prepared in Comparative Example 1. This is believed to be due to the higher content of the sweetening component of the reducing sugar and the aromatic component of the alcohol shown above.

Claims (3)

(a) the cooked rice and the cooked beans are mixed at a weight ratio of 1: 1 to 2, and inoculated and fermented with 0.1 to 0.3% by weight of Aspergillus oryzae based on the total weight of the mixture obtained. Drying to obtain a grain meju; (b) 50 to 55% by weight of the grain meju obtained in step (a); Salt 11-15 wt%; And a step of aging a mixture of 30 to 40% by weight of water. The method of claim 1, wherein the fermentation is carried out at a temperature of 30 to 35 ℃ for 2-3 days. The method of claim 1, wherein the aging is carried out at a temperature of 20 to 35 ℃ 60 to 90 days.